SC - frumente serving question

[Helen]

Thanks, a ratio like that will really help me.  See below:


Original: 1.  To make frumente. Tak clene whete & braye yt wel in a
morter tyl [th]e holes gon of; se[th]e it til it breste in water.  Nym it
vp & lat it cole.  Tak good bro[th] & swete mylk of kyn or of almand &
tempere it [th]erwith.  Nym yelkys of eyren rawe & saffroun & cast
[th]erto; salt it; lat it naugt boyle after [th]e eyren ben cast
[th]erinne.  Messe it forth with venesoun or with fat motoun fresch.


1.  To make frumente.  Take clean wheat and bray it well in a mortar
until the hulls gone off; seethe it til it burst in water.  Take it up
and let it cool.  Take good broth and sweet cow’s milk or almond milk and
temper it therewith.  Take raw yolks of eggs and saffron and cast
thereto; salt it; let it not boil after the eggs are added.  Serve it
forth with venison or with fat, fresh mutton.



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